Recipe: Singapore Noodles


This was one of those dishes that we couldn't believe we hadn't done already. It's the perfect blend of Indian and Chinese flavours that makes Singaporean cuisine soooo delicious!


  • 160 g rice noodles
  • 2 pork steaks
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp cornflour
  • 1 red onion
  • 10 g ginger
  • 2 cloves garlic
  • 1 red chilli
  • 100 g shiitake mushrooms
  • 1/4 savoy cabbage
  • 2 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1 tsp chinese 5 spice
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 150 g raw king prawns
  • 100 g water chestnuts
  • 1 lime
  • 2 spring onions
soak the noodles

Step 1

Soak The Noodles

Soak the noodles in cold water.

marinate the pork

Step 2

Marinate The Pork

Slice the pork steaks as thinly as possible then toss with honey, 1 tbsp soy sauce and the cornflour.

Prepare the vegetables

Step 3

Prepare The Vegetables

Peel and slice the onion, slice the mushrooms and cabbage leaves. Peel and mince the ginger, garlic and chilli. Set all aside for later.

start stir-frying

Step 4

Start Stir-Frying

Grab a wok over a high heat until smoking hot then add the veg oil and pork to fry for a couple of minutes keeping it moving on the pan occasionally, then scoop out and back into the bowl.

add vegetables and spices

Step 5

Add Vegetables And Spices

Tip the prepared vegetables (except for the cabbage) into the wok and fry everything for another few minutes. Add the spices, sesame oil, rice wine vinegar, the king prawns and the sliced cabbage.

add prawns and noodles

Step 6

Add Prawns And Noodles

Fry until the prawns are completely pink and cooked through. Add the soaked and drained noodles and the water chestnuts then toss everything together until the noodles are piping hot, then add the pork back in.

finish and serve

Step 7

Finish And Serve

Squeeze over the lime juice and serve everything in a big bowl. Scatter over the spring onions and drizzle over a little extra sesame oil Serves 4

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